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I used to have a hardcore blondie addiction in college. It was no joke. For some reason, I was in a blondie state of mind again this weekend, and decided to make a batch of Almond Toffee Butterscotch Blondies.

In the interest of full disclosure, I'm going to let you in on a few things.

one: I usually add in things I love, rather than sticking strictly to a recipe. It makes for some interesting, but usually delish results. Like these.

three: We ate a good chunk of this blondie pie before I could get pics. The family and I couldn't wait to dive into it, so I had to just shoot the remaining half. But, you'd never know, until you saw this pic.

I loved these! And, the kids and hub agree, so that's a bonus. What I most liked, is that they aren't overly sweet and sugary. They're more subtle. Check out the recipe.

Almond Toffee Butterscotch Blondies (makes 8 to 12 slices)

Ingredients

1 2/3 cups all-purpose flour

9 tbs unsalted butter (soften at room temp)

1 tsp baking powder

3/4 tsp coarse salt

1 cup light brown sugar (packed)

2 large eggs

1/2 cup vanilla almond milk

1 tsp vanilla extract

1/3 cup butterscotch chips

1/3 cup toffee bits

Directions

Step One: Preheat oven to 350 degrees. Grease the bottom and sides of a 9" round baking pan with butter. Line the pan with enough parchment paper to cover the bottom and sides, along with an additional 2".

Step Two: In a small bowl, combine flour, baking powder, and salt.

Step Three: Cut butter into small slices before placing it into a bowl with the sugar. Using a mixer with a paddle attachment (or some mega-watt upper arm strength), mix until the combination turns lighter in color and fluffier in texture. Add almond milk, vanilla, and eggs and reduce mixing speed before adding the flour mix. Add the butterscotch chips and toffee bits to the mix, and combine my stirring by hand.

Step Four: Pour the completed batter into the greased pan, and smooth it with a spatula or butter knife to level. Bake for about 35 mins or until the blondies are golden and a toothpick inserted into the pie comes out clean. Set aside to cool for 10 - 15 mins.

Step Five: Using the extra 2" of parchment overhanging the pan, lift the blondie pie out of the pan and continue to cool it on a rack. Once cooled, cut the blondies into several equal, pie-shaped slices. Store the blondies at room temp in covered dish.